The Gluten-Free Bari Focaccia (in Bari dialect: fecàzze o cùcle) is the gluten-free version of the focaccia that originated in Altamura, as a variant of traditional durum wheat bread, probably from the need to utilize the strong initial heat of the wood-fired oven, before it stabilizes at the ideal temperature for baking bread.
Before baking the loaves, a piece of raw bread dough was spread on a baking sheet, left to rest a while, then seasoned and finally baked.
It is traditionally made with a dough based on water, yeast, flour, remilled semolina, and boiled potatoes, whereas this version is made with a mix of gluten-free flours and fresh sourdough.
The dough is very hydrated and left to rise, spread in a round pan greased with a lot of extra virgin olive oil, then left to rise again, topped with cherry tomatoes, Bari black olives, and oregano, and then baked, preferably in a wood-fired oven.
In 2010, the Bari Focaccia Consortium was established and began the process of registering Bari Focaccia in the European TSG register.
In the video, the live for ViaggiandoMangiando on air of June 17 that tells the first part of the column Around the World in 80 Dishes – part 8 which also features Bari Focaccia.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 6 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups g gluten-free flour mix
- 1 cup g boiled potatoes
- 1 cup g fresh sourdough (refreshed)
- 1.5 cups ml lukewarm water
- 3 tbsps ml extra virgin olive oil
- 2 tsps g salt
- 1 tsp sugar
- as needed cherry tomatoes
- 25 pitted black olives
- as needed coarse salt
- as needed oregano
Tools
- 1 Baking Sheet 15 inches
Steps
In a bowl, dissolve the yeast and sugar in half of the lukewarm water and let it rest for about 10 minutes, until foam forms on the surface.
In another large bowl, pour the gluten-free flour mix, mashed and cooled boiled potatoes, and add the activated yeast mixture.
Gradually incorporate the remaining lukewarm water and extra virgin olive oil, mixing with a wooden spoon or spatula until you get a homogeneous dough.
Add the salt and mix again.Transfer the mixture into an oiled bowl.
Cover and let the dough rise in a warm place for about 4-6 hours, or until it doubles in volume.
Grease a 15-inch baking sheet with extra virgin olive oil and pour the risen dough, spreading it evenly with oiled hands.
Spread the halved cherry tomatoes (squeeze them to release juice) and black olives over the dough surface, pressing them lightly.
Sprinkle with dried oregano and coarse salt to taste, then drizzle with a bit of extra virgin olive oil.
Let the focaccia rest for another 30 minutes.
Meanwhile, preheat the oven to 428°F (static).
Bake the focaccia for about 25-30 minutes, or until the surface is golden and crispy.
FAQ
Does the traditional Bari Focaccia recipe include boiled potatoes in the dough?
No, in the traditional recipe for Bari focaccia (the historic one from Bari city), potatoes in the dough are not included.
The use of potatoes is a homemade or modern variant, popular in some areas of Apulia (especially in the Altamura or Molfetta area) to obtain a softer and moister focaccia, but it is not part of the original Bari recipe.
